Smokey Barbecue Chicken Wings

I love chicken wings! They are the first thing I eat when roasting a chicken. The sauce for this recipe will coat 10-12 wings.

You will need:

10 chicken wings

2lt oil for frying


For the seasoned flour:

5 tbs of Cornfour

1 tbs Smoked Paprika

1 tsp Garlic Powder

1 tsp Salt

For the Sauce:

150ml Tomato Ketchup

100ml Brown Sauce

2tbs Worcester Sauce

1 Heaped tsp Smoked Paprika

1 tsp Garlic Powder

1 tbs Liquid Smoke

35ml Bourbon

Salt and Pepper


For the Blue Cheese Dip:

200ml Sour Cream

100g Blue Cheese (crumbled)

100g Cream Cheese

1 tbs Chopped Chives

Juice of 1 Lemon

3 tbs of Water

Pinch of Salt


1. Combine the flour mix and the sauce mix in separate bowls.

2. Take the ingredients for the blue cheese dip and combine in a bowl. Make sure you crumble the cheese to small pieces. Give it a good stir then pop in the fridge until needed.

3. At this stage I smoke the sauce with a smoking gun covering the bowl with cling film for an hour  but you can miss this stage out. If you have one though it really makes a difference to the sauce.

4. Turn on the deep fat frier to 180 degrees or your pan of oil. You can buy a thermometer for £5 in most supermarkets.

5.  Drop the wings in to the flour and toss to ensure they are all coated. Tap off the excess flour then carefully drop them in to the hot fat. Cook the wings for 8 minutes. You will notice when they are ready the bubbles in the oil get smaller and the wings float to the top.

6. Take out the wings and drain on kitchen paper for a minute or so.

7. Drop the wings in to the sauce and roll them around until completely coated.

8. Arrange on your plate or bowl and dig in.





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